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Friday, January 30, 2009

Don't call it cassoulet


I keep wanting to make cassoulet--there are hundreds of "quick and easy" versions online. Yet I always balk at all the meat. Most recipes call for at least three different kinds: duck, sausage, and pork. Three different kinds of meat? Who the hell does cassoulet think it is?

So this is not cassoulet. It's just inspired by it. I love a stew that brews for at least two hours. And I love cheating with these duck confit legs (sold for about $7 each at the Food Coop).

Duck Stew

1 chopped carrot
1 chopped onion
several whole garlic cloves
2 duck confit legs
2 cans cannelloni beans
1 can crushed tomatoes
1/4 cup apple cider
1 bundle of fresh parsley and thyme
salt and pepper to taste
grated Parmesan and parsley for garnish

In a large, cast iron pot soften the carrot, onion, and cloves (oh fine, add celery if you like that, too). Move to one side of the pot and add legs, skin side down. Brown on each side. Add the rest of the ingredients, bring to a simmer, and cook, partially covered, at least two hours.

Remove and discard herbs. Remove legs, shred meat, and return meat to the pot. Serve with Parmesan and parsley.

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